Remember my Sticky Caramel Toffee? Here is another toffee recipe for you.
STICKY CHOCOLATE TOFFEE
High protein, sticky toffee used to be one of my favorite sweet treats. 5 Pieces will give you more protein than 2 eggs. It is also so quick and easy to make. Check the recipe below which you will need to double - add the melted chocolate and wallah you have sticky chocolate toffee. Work quickly as it hardens very fast. Guess how I melt chocolate squares these days? I pour boiling water over them in a glass dish. Pour the water off. Repeat. When the chocolate is soft to the tip of a pointy knife, it is ready to use once you pour the water off again. It's seems very counter-intuitive and I've had other wonderful cooks disbelieve me. LOL Oh well, try it and see. The chocolate will not seize!
Vanilla Whey Frosting, (below) page___
(Please feel free to use your own preferred sweetener to equal 1 cup sugar in total in the frosting) (250 mL)
2 oz unsweetened chocolate (60 g)
In medium bowl, prepare Vanilla Whey Frosting (recipe below). In cereal bowl, microwave chocolate 2 minutes; stir until completely melted. Add melted chocolate to frosting and blend until smooth. Turn out into 8-inch (20 cm) square glass baking dish. Cover dish with plastic wrap (do not place plastic in contact with toffee). Freeze. Microwave 15 to 20 seconds to enjoy.
Variations: Sticky Vanilla Caramel Toffee: Use 2 oz (60 g) cocoa butter, melted, instead of unsweetened baking chocolate. Use Caramel Da Vinci® Sugar- Free Syrup. Very sticky business – work quickly! (1.2 g Carbs)
Sticky Coconut Milk Chocolate Toffee: Use 1 oz (30 g) cocoa butter and 1 oz (30 g) unsweetened baking chocolate, melted and substitute Da Vinci® Sugar- Free Coconut Syrup in the frosting. (1.4 g Carbs)
Yield: 36 squares
1 square
43.1 calories
3.1 g protein
2.9 g fat
1.5 g carbs
1.5 g carbs
VANILLA WHEY FROSTING
Condensed-milk and toffee-like.
3/4 cup vanilla whey protein (175 mL)
3 tbsp skim milk powder, OR (45 mL)
whole milk powder
Use your own preferred sweetener to equal 12 tsp sugar (4 tbsp)
1/4 cup Da Vinci® Sugar Free (60 mL) OR see alternative below
French Vanilla or Vanilla Syrup
3 tbsp butter, melted (45 mL)
In
medium bowl, combine vanilla whey protein, whole or skim milk powder and sweetener. With metal
spoon, stir in Da Vinci® Sugar Free French Vanilla or Vanilla Syrup and
butter. Blend smooth in blender. This frosting gets poured on, rather than
spread on the cake, however, some spreading is possible with a flat knife,
before it sets. Work quickly.
Variations: Create-a-Flavor Whey Frosting: Use any flavor
whey protein with Da Vinci® Sugar Free Syrup of choice. For example, use vanilla whey protein with Da
Vinci® Sugar Free White Chocolate Syrup for a White
Chocolate Whey Frosting.
Chocolate Vanilla Whey Frosting: Use vanilla whey protein, Da
Vinci® Sugar Free Chocolate Syrup, 1 tbsp (15 mL) whole milk
powder and 2 tbsp (30 mL) Dutch cocoa. (1.1 g/0.8 g carbs)
Da Vinci® Alternative: Use 31/2 tbsp
(52 mL) water, 1 tsp (5 mL) vanilla extract and an extra SPLENDA®
packet, or to taste.
Helpful
Hint: For a Bundt Cake, double the
frosting for a truly decadent topping.
Yield: 12/16 servings
1
serving
56.1/42.4
calories
4.6
g/3.4 g protein
3.6
g/2.7 g fat
1.5
g/1.1 g net carbs